Monday, January 11, 2010

I sure hope you enjoyed that phone/Yellow pages/chicken finger pun as much as I did. The chicken finger video has finally been approved and uploaded to YouTube, and I'd love to say it will be worth the wait, but I'm not sure.

This video recipe is more of a technique tutorial (yes, some people don't know how to bread things), and you more advanced foodies may be underwhelmed. Having said that, this is a really tasty, and pretty easy, appetizer to whip up for your Super Bowl party (and be sure to check out the honey mustard sauce video here).

The secret is the panko breadcrumbs. These larger, flaky crumbs get much crispier, and stay crisp much longer than conventional breadcrumbs. By the way, I can already hear some of you grumbling about finding panko, but it's very common these days (thank you Food Network and Bravo), and you'll find them in every large grocery chain.

As far as the phone goes, I really enjoyed giving it a test run and it performed very well. It's very fast, feels great in your hand, and the voice activated feature for basically any text input field is perfect for someone like me.

I should also probably state for the record that I was kidding about the Nexus One apps – I'm really not developing smart phone programs that chop onions and peel potatoes. I'm sorry to disappoint those of you that thought that part of the video was real, but then again, if you were fooled, you have other more important issues to address. Enjoy!

50 comments:

I really enjoyed the video, both the tech side and the food side. I also think that it's great that your getting sponsorship for all your hard word. Big thumbs up. I would love to give a donation, but I'm currently studying with makes buying stuf like... i dont know..food, a little bit difficult. This though is perfect. How long do you estimate that it will last in the fridge? And can you freez it??

I know this isn't the correct area for this comment but any idea when we will get a demo on Remoulade sauce? You showed it in your “Faux-Smoked” Wild Red Rock Cod – More delicious culinary cheating! demo and I really wanna make that sauce.

Chef John you are the greatest! Thank you for bringing new and great tasting recipes to my home. I came upon your blog one day and now I visit it all the time! The recipes are so simple and delicious. I just made this and the sauce yesterday and my husband loved it! Thanks again for inspiring me to cook great tasting meals again for my family.

Love your new Nexus phone...I have to admit something that I did with the Other Smartphone...you know which one I am talking about (iPhone) and did a barcode scan on a paused image of your Video of the Panko Bread UPC label of your video from the Nexus screen and it worked! It brought up results on my phone of where to buy them. Actually it freaked me out!

I have made these twice since you posted this video and they are AMAZING. The only adjustment I made was to season the flour with smoked paprika, onion powder and rubbed sage. Also, instead of honey mustard, I served it with a ketchup spiked with Worcestershire sauce, honey, cumin and hot sauce.

I used this recipe to feed my family last night. They all loved it. I added some sweetened coconut flakes to the panko bread crumbs. I also baked it rather than frying it. I placed the finished chicken into your rice spring roll recipe for the added vegetables. I also made your honey mustard sauce to dip it in as well as to dip my store bought fries. ThanksDan

I saw the video for this recipe just the other day and I'm still salivating from it. I intend to make these tonight and I'm sure they will taste like more once everyone samples them. I just LOVE, LOVE, LOVE chef John's recipes. He definitely inspires me to cook some slam dunk meals! Thanks CJ for all that you share.

As I suspected, these chicken pieces were well worth doing. They were moist, tender, flavorful, and with the sauce, slam dunk good!! If any of you out there haven't yet tried this recipe, do it, 'cause it's something you and anyone you make them for will absolutely enjoy. Chef John scores again in my book!

I'am a 16 yr old guy from Hungary, I first saw your videos a few months ago; now I have more than 300 which I downloaded from YouTube. I ENJOY wathcing and making them, and listening to your advices. I want to thank you.By the way, I made your creamed cauliflower soup yesterday, made the fritters today (little modifyed version :D, formed them by hand), made your fried chicken fingers, and used the method of making caramel sauce, from your chocolate coin video.

I've been buying my chicken breasts pre-sliced into thin slices lately just because they cook so evenly when making grilled chicken. Just for fun, I tried using this recipe to bread a couple and made some really great breaded chicken sandwiches. My only change was to soak them in buttermilk before I dredged them in the flour. Way, way better than going to buy a fast-food chicken sandwich. As always, I enjoyed.

these rocked our world tonight. So crunchy, juicy, with a kick. I was unsure of the type of oil i was supposed to use- i used good o' Costco Olive Oil (not extra virgin) and they were super. BTW i have my eye on some Costco Stainless steel set of pots and pans for 179.99...with a copper sumpnerother on the bottom. Are these quality enuf??

I absolutely loved these. I made them one night and my friend and I devoured them. I use the panko alot now especially since I know now how to cook chicken on the stove. Thanks alot. I am loving all the recipes I get from this site.

I have made these a few times and they get better and better every time I make them! I change the dipping sauce the last two times just for different flavors. I just saw you video for the Pickled Ginger and Asian Pear Coleslaw and I think that these were ment to be together!!lol Keep'em coming!

First of all, you rock Chef John!! Thanks for this amazing recipe which I will be making this weekend for a party, along with other appetizers (including your strawberry balsamic goat cheese bruschetta which has got me drooling since I've seen the video!). I just wanted to know, what temp would you keep them in the oven and about how long would they keep? Thanks again!!

Chef jon im a college kid trying to be a better chef and when i try to impress a girl i watch one of your videos about 5 times and make it in front of her... and she is impressed. I'd love to see more videos about the cooking of different types of meat.

Can I use any type of oil or do I have to use canola oil for frying? Is the salt used in this fried chicken sea salt or kosher salt, which one should I use? Does the type of milk matter, like is whole milk preferred or a low-fat milk preferred?